Garlic chicken wings Recipe

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  1. Wash the chicken wings and drain them.Make a few cuts on the front and back.
  
  

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  2. Combine appropriate amount of salt, sugar and pepper, Mix the light soy sauce, white wine and chicken wings thoroughly.The marinated chicken wings have a salty taste that goes deep into the bone marrow.
  
  

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  3.Then mix the chicken wings and minced garlic, and use Knead it thoroughly with your hands so that the garlic flavor can be fully integrated into the chicken wings.
  
  

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  4. Add some oil to the pot and fry the chicken wings over low heat..The chicken wings are placed one by one in the pot.At this time, there will be a lot of sauce left over from marinating the chicken wings.Do not throw it away.

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  5. Turn on low heat and slowly fry the chicken wings.After frying one side until slightly golden, turn over and continue frying until slightly golden.Not only can the fat be fried out, but the fried chicken wings will also be more flavorful.

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  6. It makes a nice sizzling sound when frying, so that the fat in the chicken wings itself can be fried Only when it comes out is it fragrant enough.

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  7.Add the remaining sauce from the previous marinating of chicken wings.Add a small amount of water.Bring to a boil then reduce to low heat.

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  8. Turn to high heat to reduce the juice.When the soup becomes very, very thick, turn off the heat and serve.Out.What is the state of this very, very thick consistency? It's just that the soup is almost burnt dry.When collecting the juice, keep turning it with a spatula until the surface of the chicken wings is coated with the sauce.

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  9.The chicken wings have absorbed the essence of the soup and are coated with a thick layer of ingredients.The juice is red and attractive, and the taste is delicious when you take a bite.It is especially suitable with rice and steamed buns.Children especially love it and can eat several at a time.